Vegan Sweet Potato Brownies With Peanut Butter

Sweet potato is a quiet hero in vegan baking. Cooked and mashed, it is thick, sweet and smooth, so it binds a batter and keeps it moist the way eggs and butter would. These vegan sweet potato brownies are dense and fudgy, with a gentle sweetness that lets the chocolate stand out.

Ingredients

For one 8 x 8 inch (20 cm) pan, 12 brownies.

• 1 cup mashed cooked sweet potato (240 g), from about 1 large sweet potato
• ½ cup smooth peanut butter or almond butter (128 g)
• ⅓ cup maple syrup (80 ml)
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder (30 g)
• ¼ cup oat flour or all-purpose flour (30 g)
• ¼ teaspoon baking soda
• ¼ teaspoon fine salt
• ⅓ cup dairy-free chocolate chips (60 g)

Cooking the sweet potato

Roasting gives the sweetest, driest flesh: prick the sweet potato and bake at 400°F (200°C) for 45 to 60 minutes until very soft, then scoop out the flesh. Steaming or microwaving is quicker but gives a wetter mash; let it cool and drain any liquid before measuring. Canned sweet potato purée also works.

Method

1. Prepare. Heat the oven to 350°F (175°C). Line an 8 x 8 inch pan with parchment.
2. Mix the wet ingredients. Mash the sweet potato until completely smooth, or blend it. Beat in the nut butter, maple syrup and vanilla until glossy.
3. Add the dry ingredients. Sift in the cocoa, flour, baking soda and salt and mix until smooth and thick. Fold in most of the chocolate chips.
4. Bake. Spread in the pan, scatter the remaining chips on top and bake for 25 to 30 minutes, until the edges are firm and the center is set but soft.
5. Cool and chill. Cool completely in the pan, then refrigerate for at least an hour before cutting. They firm up a lot as they chill.

Tips

• Use orange-fleshed sweet potatoes, which are sweeter and moister than white or purple varieties.
• Mash until completely smooth for a fudgy texture without strings.
• Stir natural nut butter well before measuring, so the oil is mixed back in.
• Gluten-free: use certified gluten-free oat flour or almond flour.

Variations

• Nut-free: use sunflower seed butter or tahini. Sunflower seed butter can turn slightly green when baked with baking soda; it is harmless and fades.
• Spiced: add ½ teaspoon cinnamon and a pinch of chili for a Mexican chocolate twist.
• Frosted: spread with a quick ganache of melted dairy-free chocolate and a spoonful of coconut cream.

Storing

Keep in the fridge in an airtight container for up to 5 days, or freeze for up to 3 months.

Peanuts and tree nuts are major food allergens, so choose the nut-free variation when baking for a group. For more brownies, see our vegan black bean brownies and classic fudgy vegan brownies.